The oyster bar is Ruse’s ode to the rich nautical history of the Eastern Shore. Showcasing a variety of oysters and shellfish from the Chesapeake and other American waterways, the raw bar program is complemented by a dinner menu featuring seasonal, American cuisine developed by Chef Michael Correll.
Taking advantage of our proximity to the coast with its abundance of seafood, in addition to farmers and artisans all within easy reach, expect a seasonally evolving menu with a focus on the sourcing of local, flavorful ingredients.
The beverage list has been thoughtfully curated by sommelier Allison Balin, with a focus on small production beer, wine, + spirits, and classic and contemporary cocktails. Special attention will be given to our signature cocktail list, the starting point for which will be the numerous bespoke spirits found in the region.
Vegetable and seafood-centric dishes, along with a variety of oysters from the eastern shore and other American waterways, are complemented by unique low intervention wines, local beers, and craft cocktails.
As a lifetime lover of all things culinary, Allie Balin has spent time in many different arenas of the food and beverage industry. She completed a graduate degree from NYU’s Graduate School of Arts and Science in World History with a focus in Food Studies while working in restaurants and writing for Gourmet Live, Epicurious, and Saveur. She was the Co-Founder, Co-Owner, General Manager, and Sommelier at the award winning Henrietta Red in Nashville, TN. And most recently, she founded Balin Beverage Co., a female owned, spirits, wine, and beer import and distribution business based in Northern Nevada. Throughout her career, Allie’s been named one of the most influential sommeliers by Wine & Spirits Magazine, one of Southern Living’s thirty women moving southern food forward, and one of the twelve chefs and restaurateurs on the rise by Restaurant Hospitality. She gained her Certified Sommelier Certification with the Court of Master Sommeliers and was named one of the 30 under 30 hospitality professionals in America on Zagat’s first ever nationwide list. As a native of the D.C. area, she is excited to bring her varied skills in the hospitality industry to The Wildset and Ruse.
Michael Correll is a native of Bel Air, MD where his passion for cooking started from an early age when he would help his mother prepare meals for family and friends. After graduating in 2008 from the Art Institute of Philadelphia’s Culinary Program, he worked at several of the city's top restaurants including The Park Hyatt’s XIX and Lacroix at the Rittenhouse Hotel. At Lacroix he worked under Executive Chef Jon Cichon, where his love for ingredient driven cooking and classic technique was solidified.
In 2013 he moved to Baltimore as Executive Chef of Fleet Street Kitchen, a farm to table restaurant featuring produce and heritage breed pigs from the restaurant's own Baltimore County Cunningham Farms. In 2017 he worked with Atlas Restaurant Group to open Tagliata and The Elk Room as Chef de Cuisine where he helped obtain such awards as Baltimore Magazine's Best New Restaurant in 2017 and Esquire's list of Best New Bars 2018. There he worked side by side with Chef/Owner Juilian Marucci to source the region's best ingredients and work with multiple local farmers and vendors.
As Executive Chef of Ruse at The Wildset Hotel in St. Michaels, his mission is to bring his own personal style to the area and highlight great local seafood and produce, but to also source other great sustainable ingredients from around the region. Chef's style of cooking tends to be rooted in classic French technique but guests will recognize other influences from around the globe as he features the season’s best ingredients.
Defined by elevated, yet inviting design, attentive service, an innovative sommelier-led wine program, and seasonal, contemporary cuisine and cocktails, Ruse’s culinary program builds on the storied legacy of
St. Michaels with a commitment to innovation, quality, and hospitality.